Rice pakoda | Rice pakora

Rice pakoda | Rice pakora |  leftover rice recipe  | basi chawal ke pakode | chawal ke pakore | Leftover rice fritters | sadam pakora | Crispy onion pakoda | Onion pakora | after school snacks with step-by-step pictures and video recipe. Check out the leftover rice pakoda recipe and if you like the video pls SUBSCRIBE to my channel.

Leftover rice pakora | onion pakoda with leftover rice is a tasty 10-minute crispy after-school snack with leftover rice. It is a crunchy tea-time/coffee-time South Indian snack recipe.

• • What should be the consistency of rice pakoda dough?
  • Add on for pakoda?
  • Ingredients
  • Recipe with step by step pictures
  • Rice pakoda video recipe

Should I grind rice?

if you are using mushy rice no need to grind the rice. Mash the rice well and use it. If the rice is fluffy, pulse once then use. Avoid fine grinding that will give different texture

Rice for pakora?

I have used cooked sona masoori rice. You can use any variety of rice. Avoid basmati rice as it will be fluffy. 

Should I add rice flour to the onion pakora?

since I used leftover rice, I skipped rice flour. If the dough is watery, you can sprinkle rice flour.

Can I skip onion for pakoda?

Yes, you can use cabbage instead or make pakora without any add-ons.

What should be the consistency of leftover rice onion pakoda dough?

Based on the rice you use, sprinkle very little water. Avoid adding more water

The pakoda dough should be

✔️Sticky

✔️Able to roll

✔️Resemble poori dough 

How to check if the oil is at the right temperature?

Check the oil temperature by adding a small piece of the dough. If the dough comes up gradually and steadily on top, the oil is hot enough to fry. If it comes up too quickly, then the oil is too hot. Simmer and adjust to the right temperature. If it settles down at the bottom of Kadai or comes up very slowly, the oil is not hot enough, so increase the heat.

Shelf Life for leftover rice pakoda

Pakoda stays best for one day. The next day it might turn slightly hard. Avoid keeping more than 2 days.

How long should I fry chawal pakora?

Always fry pakoda on medium flame. Fry till pakoda turns golden brown always froth subsides. Avoid high flame.

Add on for pakoda?

You can add

• finely chopped green chilli instead of chilli powder
• Coriander seeds/coriander powder/ coriander leaves
• Mint leaves 
• Add cashews for extra crunch

For the rice pakora  video recipe

INDIAN SAVORY BAKSHANAM

AFTER SCHOOL SNACKS IN TMF

BAKED INDIAN SNACKS IN TMF

FILTER COFFEE WITHOUT CHICORY

Ingredients

1 cup cooked rice, rightly tightly

1/4 cup besan flour

1 tablespoon corn flour

Curry leaves few

Pinch of  baking soda

1/2 cup onion, heaped

1 teaspoon Kashmiri chilli powder

Required Salt

1/2 teaspoon Asafoetida

Oil to fry

How to make leftover rice onion pakora with step-by-step pictures

• First heat oil
• Mash the rice well and measure 1 cup

• Furthermore add besan flour, corn flour, required salt, kashmiri chilli powder, onion, curry leaves and asafoetida; mix well

• Optionally add baking soda and mix well 

• The dough will be sticky, and able to roll 
• Make sure the oil is hot enough by dropping a small piece of dough, it should come up in a few seconds oil is ready

• Pinch a portion of the dough and carefully add 

• Fry on medium flame. Avoid crowding the oil
• initially oil turns frothy but as pakoda fries froth reduces

• Flip and fry evenly 

• Fry till pakoda turns golden brown and the froth subsides

• Carefully remove using a slotted ladle and drain excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel

• serve hot

Print Recipe

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Rice pakora

onion pakoda with leftover rice

Ingredients

• 1 cup cooked rice rightly tightly
• 1/4 cup besan flour
• 1 tablespoon corn flour
• Curry leaves few
• Pinch of baking soda
• 1/2 cup onion heaped
• 1 teaspoon Kashmiri chilli powder
• Required Salt
• 1/2 teaspoon Asafoetida
• Oil to fry

Instructions

• First heat oil
• Mash the rice well and measure 1 cup
• Furthermore add besan flour, corn flour, required salt, kashmiri chilli powder, onion, curry leaves and asafoetida; mix well
• Optionally add baking soda and mix well
• The dough will be sticky, and able to roll
• Make sure the oil is hot enough by dropping a small piece of dough, it should come up in a few seconds oil is ready
• Pinch a portion of the dough and carefully add
• Fry on medium flame. Avoid crowding the oil
• initially oil turns frothy but as pakoda fries froth reduces
• Flip and fry evenly
• Fry till pakoda turns golden brown and the froth subsides
• Carefully remove using a slotted ladle and drain excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel
• serve hot

Video

Notes

1. if you are using mushy rice no need to grind the rice. Mash the rice well and use it. If the rice is fluffy, pulse once then use. Avoid fine grinding that will give different texture
2. I have used cooked sona masoori rice. You can use any variety of rice. Avoid basmati rice as it will be fluffy
3. Since I used leftover rice, I skipped rice flour. If the dough is watery, you can sprinkle rice flour
4. you can use cabbage instead of onion, or make pakoda without any add-ons
5. Based on the rice you use, sprinkle very little water. Avoid adding more water
6. Pakoda stays best for one day. The next day it might turn slightly hard. Avoid keeping more than 2 days
7. Always fry pakoda in medium flame. Fry till pakoda turn golden brown always froth subsides. Avoid high flame

Add on for pakoda?

You can add

1. finely chopped green chilli instead of chilli powder
2. Coriander seeds , coriander powder or coriander leaves
3. Mint leaves
4. add cashews for extra crunch